Trais Portas - Scuol

Gem! Don t tell anyone! Awesome location stunning food and they hug you this is one of the prime location I ! In the medieval upper part of the so nice Scuol village. And Engiadina Bassa. Visit!

Every time we come back to Trais Portas we are elated with the quality of the food and service looking forward to see you on August 18th :

A really wonderful gem with very good food and friendly hospitality. We will definitely come back to visit.

The Trais Portas with Ralf as host is one of our absolute favorite restaurants. It's like coming home. The warm service paired with excellent food in a historic house guarantees a great evening. Thank you very much Ralf. Greetings T&T.

Where rump becomes entrecôte The old Engadine house is unique, but unfortunately the food is not. In a steakhouse I have to be able to expect that the piece of meat I ordered will also be served. In my case: Entrecôte, small cut! But there were two(! pieces of hip on the plate. No marbling, a tiny bit of fat, just 150 grams of rump. Accompanied by normal fries, like those from the chip shop, and a mix of vegetables. We were hungry, ate the Huft, but when we said goodbye we mentioned that we had actually ordered entrecôte, not Huft. That didn't go down well at all! I was almost insulted because of my lack of knowledge about meat. It was the last piece of entrecôte, that's just how it was. Yes, at the end the entrecôte merges into the rump, so it is no longer entrecôte, but rather rump (also a third cheaper to buy . The chef at a steakhouse should actually know. A quick word about the tartare, which I tasted from the next plate. Not cut by hand, but chopped (or chopped with a knife , very watery. When I asked if it had been frozen, the answer was a horrified no. But just as easily as the rump mutated into entrecôte, it was also, oh wonder, fresh from frozen. Unfortunately, I don't have any photographic proof because food photography annoys me. I would have had to overcome myself here. It's a shame, the location would be very nice.